Sausage Wellingtons With Orzo Pasta Salad

• 6 None beef sausages
• 2 tbsp dijon mustard
• 2 tsp ral el hanout Moroccan spice mix
• 2 None sheets frozen puff pastry, thawed
• 1/4 cup orzo pasta
• 1 None large sweet potato, finely chopped (about 1 1/2 cups)
• 1 None large carrot, finely chopped
• 2 cups broccoli florets, from about 1 head of broccoli
• 1 cup cilantro leaves, coarsely chopped
• 1/3 cup store-bought fruit chutney

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment.
2. Cook sausages in a small skillet over moderately high heat for 2 mins or until browned. Remove sausages from pan.
3. Combine mustard and spice mix; spread evenly over pastry sheets, leaving a 1/4-inch border. Place three sausages on each pastry sheet. Brush pastry edges with water; fold pastry over sausages to enclose. Fold in edges; press edges firmly to seat. Place Wellingtons on prepared baking sheet. Using a fork, pierce top of pastry to let steam escape. Bake for 20 mins or until pastry is golden and sausages are cooked.
4. Meanwhile, cook orzo, sweet potatoes and carrot in a medium saucepan of boiling water for 6 mins. Add broccoli; cook for 2 mins more or until orzo and vegetables are tender. Drain; place pasta mixture in a bowl. Add cilantro; toss to combine. Season.
5. Cut Wellingtons in half. Serve with orzo salad and chutney.

beef sausages, mustard, pastry, orzo pasta, sweet potato, carrot, broccoli florets, cilantro, storebought fruit chutney

Taken from recipes-plus.com/api/v2.0/recipes/27677 (may not work)